Chicken Enchiladas narrow display Chicken Enchiladas wide display

Chicken Enchiladas

By Chef George Duran


Servings 4
Active Time:
~15 min
Total Time:
~41 min

About this Recipe

These enchiladas come together in a flash by using store-bought rotisserie chicken. Of course, you could always use a Brava-roasted spatchcock chicken if you are feeling adventurous. If you don’t like enchiladas verdes (green enchiladas), try using the classic red enchilada sauce instead!


Prep enchiladas

  • In large bowl, combine chicken, ½ cup sour cream, spinach, 2 tablespoons cilantro, cream cheese, Tex-Mex seasoning, 1 cup cheese and 1 cup enchilada sauce; stir well.
  • Evenly spread 1 cup enchilada sauce on bottom of Chef’s Pan.
  • Divide chicken mixture evenly among tortillas.
  • Roll each tortilla and place, seam side down, in Chef’s Pan.
  • Pour remaining enchilada sauce over top and sprinkle with remaining cheese.


Bake enchiladas

  • Press green button to begin preheating.
  • When Brava is preheated, slide Chef’s Pan into top shelf. Press green button again to begin baking.
  • While food cooks, prepare crema.


Prepare crema

  • In small bowl, stir together remaining sour cream, 1 tablespoon cilantro and 2-3 tablespoons water.



  • When your food is done, carefully remove Chef’s Pan.
  • Drizzle enchiladas with crema, sprinkle with remaining cilantro and serve.